Fermented food is not quite as popular as KFC or McDonald as such, but in terms of oriental cuisine, it is quite enjoyed by the lot. Specifically, the Asian countries. However, all around the world, fermented foods and beverages are part of the human diet, but in Asia the usage is quite more compared to the rest of the parts of the world.
Generally, most of the tribal cultures around the globe using their native methods produce this type offood and drink either naturally or by accelerating the fermentation process by adding micro-organisms to the plant or animal based base ingredient. Since it is fermented, these products are quite smelly.
How To Eat Fermented Food?
Fermented foods can be boiled, fried or candied, or consumed in curries, stews, side dishes, pickles, confectionery, salads, soups and desserts and more. They can be in the form of pastes, seasonings, condiments, masticators, and even colorants. Fermented drinks can be either alcoholic (such as beer and wine) or non-alcoholic, like butter milk, certain teas, or things that contain vinegar.
Health Benefits of Eating Fermented Food
Improves immune system
Kefir is easily digested and provides the human body with beneficial micro-organisms that contribute to a healthy immune system. Therefore, patients suffering from AIDS, chronic fatigue syndrome, herpes and cancer can consume this. Traditionally it has been used for the treatment of tuberculosis and cancer.
Other widely-eaten types of health-boosting sustenance include fermented soybean products found around Asia. Antioxidant and other properties are reported to exist in this food which may help prevent people from having brain haemorrhages. It is also rich in vitamin K2, which stimulates the formation of bones and might help to prevent osteoporosis in older people.
Constipation and Colon Cancer
Korea’s most popular kimchi, may take the prize for most benefits however, reportedly helping to prevent constipation and colon cancer and reduce serum cholesterol, as well as possessing anti-stress effects and the ability to ameliorate depression, osteoarthritis, liver disease, obesity and atherosclerosis.
In the Himalayas, a fermented leafy vegetable product called gundruk and a fermented radish tap-root (sinki) have large amounts of lactic acids, ascorbic acid, carotene and dietary fibre, which have anti-carcinogenic effects. In order to gain strength, ailing persons and post-natal women in the Himalayas consume bhaati jaanr extract (a fermented rice food-beverage) and kodo ko jaanr (a fermented finger millet product) due to their high calorie content.
There are hundreds of other fermented foods around the globe, there are generally found in the rural and tribal regions. Anyway, fermented fruits and vegetables contain a diverse group of prebiotic compounds which attract and stimulate the growth of probiotics.